Apple Mimosas & Butternut Baked Eggs

Host a fun & easy-going brunch with these simple baked eggs. Butternut squash, eggs, leeks, and herbs are all you need. With apple mimosas, of course.

Apple Mimosas & Butternut Baked Eggs

Thanksgiving has become an odd holiday for us. During the first years that Jack and I were together, we traveled to visit family for every single holiday. It took us a while to realize that Thanksgiving weekend air travel is the worst of them all. So now we have a tradition of staying home with no real tradition. One year we stayed in and made risotto. The year after that we had a friends-giving (before they were called that). Last year, we stayed home and worked (we were just beginning the book).

Apple Mimosas & Butternut Baked Eggs

This year we’re going to gather with friends over a fun & easygoing brunch that doesn’t need any sort of title. What it does need are apple mimosas made with Barefoot Bubbly. For the main course I’m making butternut squash baked eggs. These are easy recipes that are always delicious, hard to mess up, and can be easily scaled to serve a group.

Apple Mimosas & Butternut Baked Eggs

This is my fall spin on a frittata – made with butternut squash, leeks and fall herbs.

Apple Mimosas & Butternut Baked Eggs /

These mimosas have 3 basic ingredients – orange juice, apple juice & champagne – plus apple slices, cinnamon sticks and star anise for garnish.

Apple Mimosas & Butternut Baked Eggs


5.0 from 1 reviews
Apple Mimosas
Prep time
Total time
Recipe type: cocktail
Serves: 6
  1. Fill champagne flutes with 2 ounces each of apple juice, orange juice, and champagne. Garnish with apple slices, cinnamon sticks, and star anise.

5.0 from 1 reviews
Butternut Squash Baked Eggs
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 2-3
  • 1 cup cubed butternut squash (⅓ inch cubes)
  • Extra-virgin olive oil, for drizzling
  • 6 large eggs
  • ¼ cup almond milk
  • 1 garlic clove, minced
  • 1 teaspoon extra-virgin olive oil
  • 1 medium leek, white and light green parts only, rinsed well and sliced (1 cup)
  • 2 tablespoons chopped fresh herbs (mix of sage and thyme)
  • ½ teaspoon balsamic vinegar
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the butternut squash cubes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until the squash is tender, about 20 minutes.
  2. Whisk together the eggs, almond milk, and minced garlic and set aside.
  3. Heat a 1 teaspoon of olive oil in an 8-inch cast-iron skillet over medium heat. Add the leeks and a pinch of salt and pepper and saute until soft, about 1 minute. Stir in the herbs and roasted butternut squash and cook for another minute. Add the balsamic vinegar and stir so that nothing is sticking to the bottom of the pan. Add the egg mixture and spread in an even layer. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are set and the edges are golden brown.
Double the recipe and use a 12-inch skillet to serve 4 to 6.

This post is in partnership with Barefoot Wine. Thank you for supporting the sponsors that keep us cooking!


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Rate this recipe (after making it):  

  1. I can’t decide what I love more, the apple mimosas (DEFINITELY making!) or the butternut baked eggs! Best brunch ever

  2. I think I might make those apple mimosas tomorrow. No need to wait for a holiday for those beauties – ha! 🙂

  3. Apple mimosas, how clever! I’m a big fan of apple cider and this is like the best of both worlds! Hope you enjoy your Thanksgiving brunch!

  4. Kelley from

    I think my mouth flew open and my eyes popped out in a smile when I saw this title. Apple mimosas! Baked eggs! I want to be invited to this brunch.

    • jeanine from

      ha – next thanksgiving weekend, you’re totally invited 🙂

  5. I love your pictures in this post, especially the arrangement of ingredients. And the butternut baked eggs is such a great idea. I could see serving it with a bright chimichurri for those who want extra spice. Might have to make this for the holidays!

    • jeanine from

      Thanks Katie – ooh, I love your chimichurri idea!

  6. What a great idea to have a stress-free brunch instead of the giant feast we’re all expected to have. Then you really get to enjoy the long weekend instead of stressing out. Kudos 😉

  7. I’m going to host a small holiday brunch/housewarming this month and I’ve found what I’m serving! Thank you for the beautiful pictures and instructions!

    • jeanine from

      you’re welcome! Happy brunching!

  8. Vini from

    Its looks so fesh,,, very simple recipe and anyone can do it!!! 😀

  9. Leora

    I made the baked eggs last night, served alongside a green salad and hearty handmade bread. I followed the recipe exactly and it turned out excellently! While a bit dubious of the light amount of seasonings and lack of milk or cheese, I was very pleasantly surprised by the blend of subtle flavors and perfect texture. We’ll be making it again soon! Thanks!

    • jeanine from

      Hi Leora, I’m so glad you liked it!

  10. Andi

    Love Apple Mimosas! The apple softens the acidity of orange juice and the cinnamon sticks made them perfect for Christmas brunch — they were a huge hit today!! Thanks for the great recipe!! I don’t think I’ll be able to go back to “regular” mimosas.

    • jeanine from

      Hi Andi – I’m so glad they were a hit!! Thanks for letting me know!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.